11 The best Chicken satay skewers delicious and handy!

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Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. In order to keep the chicken satay skewers calories in check, I used boneless, skinless chicken breasts. Combine all ingredients in a ziplock bag and let chicken marinate overnight.

Provide chicken thigh (skinless and boneless) - cut into cubes.
Provide Marinade.
Prepare crushed / grated garlic.
You need to prepare sesame oil.
You need to prepare groundnut oil.
Provide crunchy peanut butter.
You need to prepare soy sauce.
Use tspn rice wine vinegar.
Provide Good grind of Salt and pepper.
You need honey.
Use dried chilli flakes.

Short Tips:

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Pop 3/4 of the marinade into a Tupperware and add the chicken. Pop into a fridge for several hours if possible. Leave the remaining marinade covered separately in the fridge as you’ll use this to brush onto the chicken whilst it’s cooking..
After several hours, thread the chicken carefully into the skewers (leaving a small gap at the top). Push it down together so it’s compact. If the marinade comes off whilst doing this rub it back on and they’re ready for the bbq. Cook low and slow for approx half an hour turning regularly. Brush the remaining marinade onto them whilst cooking. Make sure they’re fully cooked and serve hot!.

Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. When ready, brush the grill grates with oil, preheat it to medium-high heat, then place chicken skewers on the grill and cook through, turning once halfway. For the dip, combine the peanut butter and coconut milk.

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